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Gluten-free Christmas pudding

There’s a pudding tradition in every family, from stir-ups to sixpence and setting yours ablaze with brandy. Sometimes though, it pays to break with tradition just a little bit. That’s especially true if you have a dietary requirement like eating only gluten-free. Never fear – the pud for you is here

Serves 8 Total Time  3.5 hrs, plus overnight soaking.

Ingredients 

  • 350g mixed dried fruit 
  • 100g stoned soft dates, chopped 
  • 25g crystallised ginger, finely chopped 
  • Zest of 1 orange 
  • Zest and juice of 1 lemon 
  • 1 bramley apple, cored and grated 
  • 100g fresh breadcrumbs, made by blitzing gluten-free white bread 
  • 1 tsp mixed spice
  •  ½ tsp ground ginger
  • ½ tsp ground cloves 
  • ½ tsp ground cinnamon 

  • 100ml apple juice 
  •  4tbsp brandy 
  • 100g butter, frozen 
  • 50g almonds, chopped 
  • 75g gluten-free white flour 
  • 2 large eggs 
  • 220g dark muscovado sugar
  • Butter, for greasing 

Instructions

  1. In a large bowl, combine all the dried fruit with the ginger, citrus zest and lemon juice.
  2. Stir in the apple, almonds and spices, then add the apple juice and brandy. Mix well, cover and set aside overnight for the fruit to soak. 
  3. The next day, coarsely grate the butter into the mixture and stir. Fold in the breadcrumbs and flour.
  4. Lightly beat the eggs and sugar in another bowl to combine, then stir into the mixture. 
  5. Butter a 1L pudding basin and fill with the mixture.
  6. Cover with a double layer of buttered foil, making a pleat in the centre to let the pudding rise, and secure with string tied around the basin rim. 
  7. Place in a saucepan and pour in enough water so that it comes halfway up the sides of the bowl.
  8. Cover the pan with a tight-fitting lid and simmer for 3 hrs, topping up the water when necessary, then leave in the pan until cool. 
  9. Remove, and replace the foil with a new double layer of foil tied on with string. Store in a cool, dark room for up to 2 months.
  10. To reheat, steam as above for 2 hrs, then turn out onto a large plate. Alternatively, reheat the pud in the microwave following the manufacturer’s instructions – be sure to remove the foil first.
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